Chocolate Chip Cookie Pie

The perfect motivation for your children to finish their veggies, this great dessert is surprisingly nutritious for how yummy it is!
Best served at room temperature (with a dollop of ice cream if you're feeling decadent), this pie will keep up to five days in the fridge - but there's zero chance it'll last that long.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine Global
Servings 12
Calories 183 kcal


  • Pie Pan (10")
  • Blender


  • 1 Tbsp Coconut Oil
  • 2 cups White Navy Beans canned
  • 1 cup Rolled Oats
  • 1/2 cup Unsweetened Applesauce
  • 2 tsp Vanilla Extract
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1/2 cup Pitted Dates
  • 1 cup Dark Chocolate Chips vegan, organic, divided
  • 1/2 tsp Sea Salt optional


  • Preheat oven to 350ºF (180ºC) and grease your pie pan or springform pan with coconut oil (use a 10-inch pan for 12 servings).
  • Combine beans, oats, applesauce, vanilla, baking soda, baking powder and dates in a blender or food processor until well blended. Stir in 3/4 of the chocolate chips.
  • Transfer the cookie batter to your pan and spread into an even layer. Sprinkle the remaining chocolate chips on top, and bake for 35 minutes or until golden brown.
  • Remove from oven. Sprinkle with salt (optional) and let cool before serving. Enjoy!
Keyword plant-based

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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